The Ultimate White Chicken Chili
Ingredients:
2 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1 jalapeño, finely chopped (optional, for spice)
1 tsp ground cumin
1 tsp chili powder
1/2 tsp paprika
1/2 tsp dried oregano
Salt and pepper, to taste
3 cups cooked, shredded chicken
2 (15 oz) cans white beans, drained and rinsed
4 cups chicken broth
1 (4 oz) can diced green chilies
1/2 cup heavy cream or half-and-half
1/2 cup sour cream
1 cup shredded Monterey Jack cheese
2 tbsp lime juice
Fresh cilantro, chopped, for garnish
Directions:
Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and jalapeño, cooking until softened, about 5 minutes. Add garlic, cumin, chili powder, paprika, and oregano. Cook for 1 minute until fragrant.
Simmer the Base: Add shredded chicken, white beans, chicken broth, and green chilies. Stir well, bring to a boil, then reduce heat to low. Simmer for 20-25 minutes.
Thicken the Chili: Stir in heavy cream, sour cream, and Monterey Jack cheese. Cook for another 5-7 minutes, stirring until the cheese is melted and the chili is creamy.
Season and Serve: Add lime juice, then adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro and optional toppings like avocado, tortilla chips, or extra cheese.
Prep Time: 10 min | Cook Time: 35 min | Total Time: 45 min | Servings: 4-6
Kcal: Approx. 370 per serving